Steamed, while hot with unsalted cream, take a small portion of the rice and spicy oil mix well, the other part of the mix into the seasoning B standby. 2. Chicken thighs with curry powder, fish sauce marinated for 20 minutes to taste, put into a hot frying pan over high heat to deep fry to the top of the color, pick up and drain the oil points standby. 3. diced onion, put into the hot frying pan burst incense, add seasoning C to cook and roll, and then put into the method 2 fried chicken thighs, turn to a small fire to cook for about 10 minutes, take out the 4. Put the two colors of rice in the rice cooker, then put the chicken thighs in the rice cooker, steam for about 10 minutes, then put the sauce in the rice cooker, then pour the sauce in the rice cooker.

Chicken thigh rice recipe two

Materials chicken thighs, rice, broccoli, carrots, barbecue sauce, ginger, garlic, salt, soy sauce, soy sauce, cornstarch

Methods 1. chicken thighs boneless, with barbecue sauce, ginger, garlic marinade for more than 30 minutes 2. pot of oil (more a little bit), chicken thighs skin-side first face down, into the frying 3. and then turn over the side of the pan to continue to fry, both sides of the golden, slightly scorched 4. add clear water to the pan, and the chicken thighs skin side first face down, into the frying 3. then turn over and continue to fry, both sides of the golden, slightly scorched. Slightly charred 4. Add water (about 2/3 of the chicken thighs), salt, soy sauce, soy sauce; high heat to medium heat to burn soup a little thick, chicken thighs can be loaded up 5. The remaining soup in the pot and then use a bit of cornstarch hooks standby; (Juice do not burn dry, to be poured in the chicken thighs on top of the other to be used to mix the rice is simply unbeatable!)